Saturday, September 17, 2011

Tablea Brownies

I was intrigued when I found this recipe online. Back home, we always have hot chocolate made with tablea for New Year's Eve. It's also used to make chocolate rice porridge, also known as Champorado. It's a popular Filipino breakfast enjoyed especially when it's raining. Check my other recipe on this blog for Quinoa Champorado! :)

Tablea brownies is another great way to enjoy this chocolate. It is very light compared to the fudgy brownies you usually have. It's great paired with a scoop of vanilla ice cream just like a "pizookie" from BJ's. Also, you can make a chocolate sauce with tablea so you can dip the brownies in it if you want more chocolate goodness!

Melt butter and chocolate in a small sauce pan. It's better to melt the butter first. Cut the stick of butter into 4 before putting it in the saucepan so that it would be easier to melt. Once butter and chocolate are incorporated and there are no lumps, turn off heat and let cool, about 10 minutes.

3. In a large bowl, whisk flour, sugar and salt.
4. Transfer cooled chocolate into a large bowl and whisk the eggs.
5. Fold the flour mixture into the chocolate mixture. Don't over mix.

6. Transfer to a 2 8x8 inch pans. Sprinkle nuts over it.

7. Bake for 30 minutes. To check if it's done, use the toothpick method. Place toothpick in the middle of the brownie and pull it. It's done when there's no chocolate coming out with the toothpick

8. Let cool for about 15 minutes before slicing it into squares

Choco sauce:

2 tablea
1/2 cup sugar
1/2 cup water

Mix the ingredients in a sauce pan over low heat, about 10 minutes. Dip the brownies and Enjoy!

Storage: Put in airtight container. It will last for 5 days at room temperature. No need to refrigerate.